In the very first John Platter’s Book of South African Wine, published in 1980, Mont Blois White Muscadel is awarded four stars and John himself writes, “A superlative wine, a truly fine example of a dessert or after dinner wine, luscious rich but delicate.’ That wine was made by Ernst Bruwer Senior, grandfather of the current owner, also Ernst Bruwer. Blois, after which the from is named, is in the Loire Valley, the home of Chenin Blanc which features amongst the current Mont Blois wines.
Today, after 6 generations, the farm is spread over three properties, Mont Blois, La Fontaine and Sunshine. Ernst is a proponent of sustainable farming and protecting old vines.
In a cellar built in 1884, the winemaking at Mont Blois is in the hands of Nina-Mari Bruwer, a graduate, like her husband Ernst of Viticulture and Oenology at Stellenbosch University. Winemaker, Iron Man, wife, mother, and producing an exciting range of site specific wines made from Chardonnay, Chenin Blanc and the revered Muscadel.
Mont Blois Kweekkamp Single Vineyard Chardonnay 2016
A dry vintage on a high-altitude vineyard. The wine did not undergo malolactic fermentation. It had 11 months on the lees and spent time in previous fill barrels. A wine of big windfall citrus and a large soft round acidity.
Mont Blois Hoog & Laag Single Vineyard Chardonnay 2016
From a terrace block, gentler softer wine than the Kweekkamp with deliciously creamy hazelnut and lemon curd flavours.
Mont Blois Groot Steen Single Vineyard Chenin Blanc 2016
Grapes from a 30-year-old vineyard planted on alluvial soil. Later fermentation took place in spring when two barrels which had not fermented dry started fermenting again. Natural vineyard yeasts worked the fermentation. 12months in previous fill oak. Delicious marmalade notes, poached quince. Layers of flavours, complex wine with a long ending.
Mont Blois Heritage Muscadel 2016
From 25 year old vineyards. After 6 hours’ skin contact before pressing, and no fermentation, the wine spent 12 months in 2nd and 3rd fill French oak barrels. Tropical litchi notes, desiccated pineapple acidity. Lovely velvet textures with big big flavours.
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